Paleo Lasagna w/ Turkey & Zucchini
Servings: 6
Calories: 403.4kcal
Ingredients
- 4 medium-large zucchini
- 1/2 yellow onion
- 1 small bunch basil
- 1 # ground turkey, 85% lean (or sub ground beef)
- 8 oz sliced mushrooms
- 25 oz spaghetti sauce
- 1 cup raw cashews (or sub 32 oz greek yogurt)
- 1 1/2 cups shredded parmesan, separated (optional)
Instructions
- Preheat oven to 400 F.
- Soak 1 cup cashews in 1 cup hot water for ~20 mins. Blend cashews and water until smooth. (Option to use 32 oz greek yogurt instead.)
- Thinly slice 4 zucchini into long strips lengthwise (resembling lasagna noodles). This works best on a mandolin.
- Place zucchini in oven and roast for 5-10 minutes or until lightly browned (remove halfway and carefully flip). Cool.
- Finely dice ½ yellow onion & finely chop basil leaves.
- In a large sauté pan over med-high heat, add the following: 1# ground turkey, chopped onion, 8 oz sliced mushrooms.
- Cook for ~12 minutes, breaking apart turkey meat as you cook.
- Stir in ~25 oz spaghetti sauce, remove from heat.
- Separately, stir together the following for the “white layer”: Cashew cream (or 32 oz Greek yogurt), ~½ cup chopped basil leaves, optional 1 cup shredded parmesan.
- Assemble lasagna by layering in a 9x13” pan: - ½ turkey-tomato sauce- zucchini “noodles” - ¾ white layer mix - zucchini “noodles” - remaining ½ tomato sauce Dot w/ remaining white layer mix and top w/ ½ cup parmesan (optional).
- Cover w/ foil and bake lasagna for 50min-1hr or until bubbly/ heated through.
- Allow to cool ~10 min.
Notes
*Nutrition information is for 1 serving. Calculations use Greek yogurt, not cashew cream, and do not include optional parmesan.
Nutrition
Calories: 403.4kcal | Carbohydrates: 22.4g | Protein: 35.6g | Fat: 18.8g